Editors' Pick
Shrimp Scampi
![photo by Ashley Cuoco](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/44/08/46/xrPvNB7TZyRfKKUhngka_SS%25205%2520-%2520final_2.png)
photo by Ashley Cuoco
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/0ff24a2bbb6b4da4bb97e8b891c61918/u8jy4y3pSp6x9uVcMQXZ_Cuoco%2520Headshot.jpg)
![photo by Ashley Cuoco](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/44/08/46/PtmHUEQOThyjTYUV5mjL_SS%25206%2520-%2520final_3.png)
![photo by Nicholas C.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/feed/440846/hO8HdOjTc6NeJSCXJsTA_IMG_20180305_194334.jpg)
![photo by Ashley Cuoco](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/44/08/46/pgtTwpRnSayQr9Qbwsgt_SS%25203%2520-%2520final_1.png)
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb pasta
- 1 pinch salt (generous amount)
- 2 tablespoons olive oil
- 2 lbs large shrimp, peeled and deveined
- 1 pinch ground black pepper
- 5 large garlic cloves, minced
- 1⁄2 teaspoon red pepper flakes (or 1 tsp minced fresh hot red pepper)
- 1 1⁄2 tablespoons lemon zest (freshly grated)
- 1⁄4 cup white wine
- 1 lemon, juice of
- 1⁄4 cup fresh parsley leaves, chopped
- 1 tablespoon butter
directions
- Boil a large pot of water and add a generous pinch of salt. Add the pasta and cook until al dente. Drain and reserve 1/2 cup of the pasta water.
- While the pasta is cooking, heat a large saute pan and add the olive oil, swirling to coat the pan. Add the shrimp to the hot oil in a single layer. Sprinkle with the freshly ground pepper. When the shrimp looks pink and opaque (about 2 min), turn them over. Add the garlic and red pepper. Stir constantly for 1 - 2 minutes. Be careful not to burn the garlic or overcook the shrimp.
- Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss.
- Remove from heat, add the butter and the parsley and give it another toss. Taste and add any additional salt or pepper if needed before serving.
Reviews
-
Very nice scampi! Lots of shrimp, a good amount of red pepper flakes, and a great lemony freshness to the sauce (it helped that my lemon was the size of an orange, lol). In fact, I think this is the first shrimp pasta recipe I've tried that I didn't have to up the amounts of shrimp and red pepper flakes to please DH. The only addition I made to the recipe was a heaping spoonful of capers (we love capers in shrimp scampi). I served this with some grated parmesan on top, and garlic bread on the side. Thanks for posting! Made for the Emerald City Shakers for ZWT7.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas